Food Authenticity and Fraud
This white paper presents discussions by internationally recognised experts regarding food fraud.
These discussions were held during a conference entitled ‘Food Authenticity Crises: milk, honey, olive oil, meat, coffee, etc. – what is next?’.
The main topic of the World Expo 2015 in Milan was ‘Feeding the Planet, Energy for Life’. Organised by Mérieux NutriSciences, this conference gathering recognised food regulators, enforcement industries, and the food industry.
Food fraud is a criminal activity that is centuries old. The first book to explore and examine the techniques used by unscrupulous practitioners was published in 1820 by Frederick Accum, a German chemist. While written nearly 200 years ago, many of today’s top adulterated products are mentioned in this book. What has changed are the fraudulent techniques used for adulteration, as well as detection methodologies.
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